I still remember the first time I made Chocolate Lasagna. It was for a last-minute potluck, and my kitchen was a whirlwind of crushed cookies and whipped cream. But as the rich, chocolatey layers came together, a sense of calm—and incredible anticipation—settled in. By the time I pulled the finished dish from the fridge, the whole room smelled faintly of Oreos and cool cream. One bite told me everything: this was more than a dessert; it was a masterpiece of make-ahead magic, with layers of crunchy, creamy, and fluffy textures that made everyone at that party ask for the recipe. It’s been my go-to crowd-pleaser ever since, and I’m so excited to share my perfected version with you.
Ingredients
- For the Crust:
- 36 Oreo cookies (about one standard package)
- 6 tablespoons unsalted butter, melted
- For the Cream Cheese Layer:
- 1 (8 oz) package Philadelphia cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 2 tablespoons milk (any kind)
- 1 (8 oz) tub frozen whipped topping (like Cool Whip), thawed, divided
- For the Chocolate Pudding Layer:
- 2 (3.9 oz) packages JELL-O Instant Chocolate Pudding mix
- 3 1/4 cups cold milk (any kind, but whole milk is richest)
- For the Topping:
- Remaining whipped topping from the tub above
- Chocolate shavings, mini chocolate chips, or crushed Oreos for garnish
Let’s talk ingredients for a second. Using Philadelphia cream cheese and letting it get truly soft is non-negotiable for a smooth, lump-free layer—I’ve tried it cold and ended up with little cream cheese bits, and we don’t want that. For the pudding, it must be instant pudding mix. Cook-and-serve pudding will not set properly here, and I learned that the disappointing, soupy way. And while any milk works, I prefer whole milk for the pudding layer; it creates a denser, more luxurious texture that holds the layers beautifully.(See the next page below to continue…)